Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Generously coat a 9- by 13-inch pan with cooking spray. Combine sugar and margarine in small saucepan; heat until bubbly. Pour into prepared pan. Sprinkle with pecans. Fit a layer of bread slices into pan, filling in gaps with torn pieces of bread. Spread bread with 2 wide ribbons of preserves. Top with second layer of bread slices, again filling in gaps with torn pieces. Beat together eggs, milk, vanilla and nutmeg; pour over bread. Cover and refrigerate overnight. The next day, preheat oven to 350 degrees (see note). Bake uncovered for 45 to 55 minutes, until top is golden and caramel is melted. Invert onto large platter or cookie sheet; remove pan. Caramelized portion will be on top. Cut and serve with a dollop of sour cream or yogurt and fresh fruit. Yield: 8 to 10 servings. Note: For puffy French toast, preheat oven to 250 degrees. Bake for 30 minutes, then increase heat to 350 degrees and bake for 30 minutes longer. Recipe Source: St. Louis Post-Dispatch - 11-09-1998 Karen Kuhlberg of Ste. Genevieves Main Street Inn entered this dish in the 1996 Ste. Genevieve Pecan Festival competition Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
